Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Total Time
Prep 20 mins
Cook 40 mins

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

Ingredients Nutrition


  1. Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
  2. Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
  3. Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
Most Helpful

5 5

Served with steak and a salad. Easy to make an delicious!

5 5

This was great Sharon! I made it to go with the steak I was making for the menfolk. I loved it. So creamy!

5 5

WOW! This is sooo good! I used light cream, and only one cup of monterey jack cheese, and 1 can of chopped green chilies. I used the cornmeal (what I had on hand). By vote of my vegetarian husband, this replaces my previous stuffed pepper recipe. Thanks!!